Methods of Determining Protein Quality

by Victoria Isabel

Are you debating on what is the best protein supplement for you? Whether it is egg protein, whey protein, casein protein or soy protein, you might like to learn more on which of these products are best for your needs:

The Biological Value (BV for short)

This value is a calibration of the quantity of nitrogen absorbed by the body when protein is consumed in an empty stomach. It indicates how digestible and available the protein is for use by the body. For example, a whole egg has a 100% nitrogen absorption rating.

The Net Protein Utilization (NPU for short)

Net Protein Utilization is a comparison between the amount of nitrogen taken into the body versus the amount retained. NPU is a percentage value of 100% as the highest utilization of dietary nitrogen as protein. An example of this is whey protein isolate.

The Protein Efficiency Ratio (PER for short)

Protein efficiency ratio measures the gain in body weight divided by the weight of the protein consumed in infant laboratory rats. The FDA uses the PER to determine the recommended daily allowance of protein on food labels. Do note, however, that rats handle protein differently than humans, causing calculation errors.

The Amino Acid Score (AAS for short)

The AAS measures essential amino acids in a protein compared to a reference protein. Unfortunately, the AAS does not consider the digestibility of the protein. A value above 1 suggests that the protein contain an amount of essential amino acids that humans require. Example: Whole egg protein - Lysine (78), threonine (86), histidine (96).

Protein Digestibility Corrected Amino Acid Score or PDCAAS

PDCAAS pattern is based on the protein requirements of preschool-age children (rather than lab rats) combined with the AAS score, thereby, correcting the shortcomings of the PER and AAS methods. A protein with a high score of 100% PDCAAS, means that the food provides about 100% of protein synthesis for the human body, such as whole egg (1.00).

Amino Acids - Essential and Non-Essential

Essential amino acids are amino acids that are needed by the human body but cannot be made by the body; therefore, they have to be provided for in the diet.

Glutamine - non-essential

This is a nonessential amino acid (C5H10N2O3) found in most plant and animal proteins and formed by the human body. It is shown to be beneficial when administered in the form of glutamine peptides in some patients with varying forms of catabolic stress (cancer, surgical or transplant patients). The body also uses glutamine to increase muscle cell volume and growth hormone levels. I recommend looking for proteins with high concentrations of glutamine if you are looking to build muscle.

Arginine

Arginine is a nonessential amino acid. It can be manufactured by the human body, and does not need to be obtained directly through the diet. Individuals who have poor nutrition or certain physical conditions may be advised to increase their intake of foods containing arginine. It also releases insulin and growth hormones in the body during intense exercise for promoting muscle growth. Studies show promising results in the arginines role in increasing fat metabolism.

When absorbed into the human body through diet, the twenty-one standard amino acids are either oxidized to urea and carbon dioxide as a source of energy or used to synthesize proteins and other biomolecules. About ten of these are essential, and therefore, must be included in the diet.

During early human development, puberty, pregnancy, injury, or for muscle building, it is important to consume foods that contain adequate amounts of amino acids, especially those that are essential, to aid in recovery and growth. To build muscle, choose a protein supplement and pick foods that score well in several of the measures suggested above.

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